Lobster Sauce

• 100 g vegetable oil
• 300 g chopped lobster shells
• 50 g</

First make a lobster stock. Heat a large pot and add the vegetable oil and lobster shells. Roast until the shells are bright pink and roasted, around 10 minutes. Add in the butter and whilst it foams move the bones around to get an even colouring. Deglaze with wine or mussel stock and reduce until the liquid is almost all absorbed. Top up the pot with the chicken stock and cook out for 40 minut